Conditional

The Dining Room

18 S Michigan Ave, Chicago, IL 60603

Restaurant ZIP 60603 Risk 1 (High)

Pass with Conditions · as of Apr 29, 2026

The Dining Room was last inspected on April 29, 2026 with a result of “Pass w/ Conditions”. Inspectors found 4 violations, 3 of them critical.

Latest inspection

April 29, 2026 · Canvass

Conditional

Result: Pass w/ Conditions

3 critical1 general
  • CriticalHygiene & sanitation

    Hand sinks were missing, blocked, or not stocked with soap and towels.

    Inspector’s note: Must provide hand washing sign at hand sink in prep area.

    Official wording (code 10)

    Adequate handwashing sinks properly supplied and accessible

  • CriticalHygiene & sanitation

    Hand sinks were missing, blocked, or not stocked with soap and towels.

    Inspector’s note: Observed low cold water pressure at hand sink at both hand sinks in prep area must repair or replace.

    Official wording (code 10)

    Adequate handwashing sinks properly supplied and accessible

  • CriticalFood handling

    Surfaces that touch food weren’t cleaned and sanitized.

    Inspector’s note: Observed low temperature dish machine in bar area not in use sanitizing at 0.0 ppm's at this time. Must repair and maintain.a held for inspection tag has been placed on unit once repaired email food@cityofchicago.org(priority 7-38-025)(cos)ppm's are now at 50.0 ppm's at this time (12:45 p.m.)

    Official wording (code 16)

    Food-contact surfaces: cleaned & sanitized

  • GeneralFacility upkeep

    Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

    Inspector’s note: Must repair or replace worn door gasket on bar prep cooler to be in good repair.

    Official wording (code 47)

    Food & non-food contact surfaces cleanable, properly designed, constructed & used

Inspection history

8 inspections on record

  1. Pass

    Canvass Re-Inspection · Pass

    4 general Show violations
    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: 3-305.11: observed no lid/cover for ice bin in bar. Instructed to provide lid/cover for ice bin in bar to prevent contamination of ice in ice bin during storage to prevent exposure to splashes, dust or other contamination.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: 3-307.11: observed no left splash guard on south side handwashing sink in prep area. Instructed to install left splash guard on south side handwashing sink in prep area to prevent contamination of food in colding unit and prep surfaces of cold holding unit.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

      Clean utensils, equipment, or linens weren’t stored and handled properly.

      Inspector’s note: 4-903.11 (a;b;d): observed knives, forks and spoons stored laying down in silverware holder in barista station. Instructed to store utensils covered or inverted with handles up to prevent contamination.

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: 6-501.14: observed dust on filters in hoods. Instructed to clean filters in hoods and maintain.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

  2. Fail

    Canvass · Fail

    5 critical4 general Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed no handwashing signage at bar handwashing sink. Instructed to post clearly visible signage at all handwashing sinks used by food employees that notifies food employees to wash their hands.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed improper minimum water temperatures ranging between 89.6-93.4f at handwashing sinks in facility. Observed improper minimum water temperatures at handwashing sinks in prep area and barista station. Instructed a handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet. Priority violation 7-38-030(c)citation issued.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Observed low temperature dish machine in bar improperly santizing at a concentration of 0ppm chlorine.corrected on site 'held for inspection' tag placed on low temperature dish machine in bar. Instructed once low temperature dish machine in bar has been repaired and is sanitizing at a minimum concentration of 50ppm chlorine e-mail food@cityofchicago.org to request tag removal prior to using unit.( note: low temperature dish machine in bar not in use at time of inspection, instructed facility must use either the three compartment sink or high temperature dish machines in kendall college at national louis university to sanitize all equipment and utensils, dishwashing area is located on the same floor through the double doors in rear of prep area.) priority violation 7-38-025 no citation issued

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed cold tcs foods, held at improper temperatures ranging between 45.0-53.2f. Observed cold tcs foods, salmon(53.2f), half and half(45.7f) and milk(45.0f) held at improper temperature. Instructed all cold tcs food must be held at 41f or below. Corrected on site manager voluntarily discarded and denatured food valued at $50 weighing 4lbs. Priority violation 7-38-005 citation issued.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood temperature

      Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

      Inspector’s note: Observed two door cold holding unit in prep area at improper ambient temperature of 52.3f. Instructed all cold holding units must be maintained at 41f or below. Corrected on site two door cold holding unit in prep area repaired before conclusion of inspection observed proper ambient temperature of 21.9f after repair. Priority violation 7-38-005 citation issued

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: Observed no left splash guard on south side handwashing sink in prep area. Instructed to install left splash guard on south side handwashing sink in prep area to prevent contamination of food in colding unit and prep surfaces of cold holding unit.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: Observed no lid/cover for ice bin in bar. Instructed to provide lid/cover for ice bin in bar to prevent contamination of ice in ice bin during storage to prevent exposure to splashes, dust or other contamination.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

      Clean utensils, equipment, or linens weren’t stored and handled properly.

      Inspector’s note: Observed knives, forks and spoons stored laying down in silverware holder in barista station. Instructed to store utensils covered or inverted with handles up to prevent contamination.

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Observed dust on filters in hoods. Instructed to clean filters in hoods and maintain.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

  3. Pass

    Canvass · Pass

    1 general Show violations
    • GeneralFood temperature

      Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

      Inspector’s note: Observed method of cooling for pasta noodles to be inadequate in the walk-in cooler. Food must be uncovered during cooling process.

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

  4. Pass

    Canvass · Pass

    No violations

  5. Pass

    Canvass · Pass

    1 general1 paperwork Show violations
    • GeneralFood handling

      Food wasn’t labeled or wasn’t in its original container.

      Inspector’s note: Observed salt out of the original containers and in stainless steel container without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.

      Official wording (code 37)

      Food properly labeled; original container

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Observed no allergen training on site at time of inspection. Instructed all employees holding city of chicago foodservice manager certificates must complete allergen training and maintain records thereof on site at all times.

      Official wording (code 58)

      Allergen training as required

  6. Pass

    License Re-Inspection · Pass

    No violations

  7. Fail

    License · Fail

    2 general Show violations
    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: Found handwashing built into cold station food preparation table. Instructed manager to provide splash guard to prevent contamination.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: Found no 3 compartment sink on site. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Instructed to provide. Priority foundation violation. No citation issued.

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

More in ZIP 60603

Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 6 months ago. Always confirm with the official record.